Whole mandarin and almond cake with sticky syrup Whole mandarin and almond cake with sticky syrup

This fragrant combination of mandarin and almond is the perfect treat to serve at tea time.


Serves 8-10


1 hr 30 mins



  • 3 mandarins, plus extra to serve
  • 5 eggs
  • 220g caster sugar
  • 220g caster sugar
  • 1/3 cup flaked almonds
  • Greek yoghurt or cream, to serve

Mandarin syrup

  • Juice of 2 mandarins
  • 3 tbs white sugar


Place the mandarins in a small saucepan, cover with water, bring to the boil and boil for 30 minutes until the peel is tender. Drain, halve the mandarins, remove the seeds and blend in a food processor to a fine puree.
Line the base and sides of a 22cm springform cake tin with baking paper so the baking paper sits 2cm above the top of the tin. Preheat the oven to 160°C (140°C fan-forced).
In an electric stand mixer with a whisk attachment, whisk the eggs and sugar for 5–6 minutes until pale and increased in volume. Add in the mandarin puree and vanilla and whisk on low speed for 20 seconds. Add the almond meal and whisk for 20 seconds until just combined.
Pour the mixture into the tin. Smooth the top and sprinkle with flaked almonds. Bake for 45 minutes. Allow to cool completely before removing from the tin.
Place the mandarin juice and sugar in a medium saucepan and cook over high heat until reduced and syrupy. Pour the syrup over the cake and serve with extra mandarins and yoghurt or cream. Store in the fridge in an airtight containe

Originally published in The Costco Connection, Jul/Aug 2023. Pick up the latest copy at your local warehouse or read it online.